柳源香鸡肉质加工性能分析  

The Processing Performance Evaluation of Liuyuan Local Chicken in Sandu County

作　　者：张孝刚[1] 陆宽[1] 陈育涛[1] 朱秋劲[1,2] 张福平[3] 蹇世舟 尹智华[1] 

机构地区：[1]贵州大学生命科学学院,贵阳550025 [2]贵州大学食品科学工程研究中心,贵阳550025 [3]贵州大学动物科学学院,贵阳550025 [4]三都水族自治县畜牧事业管理局,黔南558100

出　　处：《食品工业》2012年第12期132-135,共4页The Food Industry

摘　　要：柳源香鸡是近年在黔南州三都县发现的地方鸡种,研究建立了雌(♀)雄(♂)两个组别,并对鸡肉的失水率、熟肉率、系水力、肉色、pH、剪切力和不同部位中游离氨基酸含量等指标进行了检测和结果分析与比较。公鸡与母鸡的各项指标检测结果依次为:背最长肌失水率33.61%和32.96%(p>0.05),熟肉率为59.19%和60.87%(p>0.05),系水力为50.71%和51.67%(p<0.05),鸡肉色泽均具有较高的色泽饱和度(p<0.05),并且胸肉的pH分别为5.82和pH 5.76(p>0.05)。游离氨基酸呈味特性分析显示:在腿肉中的鲜味、甜味和酸味主体呈味氨基酸含量均高于胸肉,而苦味氨基酸恰好相反,腿肉具有更优的滋味和香味特征。相同部位比较,公鸡游离氨基酸含量高于母鸡,具有更优的滋味和香味特性。Liuyuan local chickens were found in the south of Guizhou province in China in recent years. Firstly, the research designed two-sample groups of cock （♂） and hen （♀）, and then the water loss rate of chicken, cooked rates, water holding capacities, pH and shear force and different parts of free amino acid content and, etc. indexes were tested and analyzed. The test results from cock and hen were displayed as follows： the water loss rate of longissimusdorsi from Liuyuan local chick were 33.61% （♂） and 32.96% （♀） （p〉0.05） respectively, cooked rates from chicken breast were 59.19% （♂） and 60.87% （♀） （p 〉 0.05）, water holding capacities were 50.71% （♂） and 51.67% （♀） （P 〈 0.05）, the colour and lustre of both of them have high saturation （p 〈 0.05）, pH were 5.82 （♂） and 5.76（♀） （p 〉 0.05）. Free amino acid analysis indicated flavor amino acid content in the leg meat was higher than those of the breast meat, and bitter amino acids just the opposite. The cock-free amino acid content was higher than the hen for same segmentation parts, which had a better flavor and fragrance character yet.

关 键 词：柳源香鸡 肉质 加工性能 风味前体物 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]